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Here are easy recipes for popular, time-tested desserts we know most families love. Some are unusual ones you bake from "scratch," others are simple but exciting ways to use mixes. Many are quick ways to brighten a meal made from yesterday's roast or to add heartiness and fun to a light supper.
Here are easy recipes for popular, time-tested desserts we know most families love. Some are unusual ones you bake from "scratch," others are simple but exciting ways to use mixes. Many are quick ways to brighten a meal made from yesterday's roast or to add heartiness and fun to a light supper.
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Here are easy recipes for popular, time-tested desserts we know most families love. Some are unusual ones you bake from "scratch," others are simple but exciting ways to use mixes. Many are quick ways to brighten a meal made from yesterday's roast or to add heartiness and fun to a light supper.
Авторское право:
Attribution Non-Commercial (BY-NC)
Доступные форматы
Скачайте в формате PDF, TXT или читайте онлайн в Scribd
DIVIDER CARD The Betty Crocker Recipe Card Library
about FAVORITE FAMILY DESSERTS ... Dessert is to a wholesome meal what frosting is to a cake. Families feel loved and warm and happily filled when a home style meal ends with a special treat-their favorite dessert. So here are easy recipes for popular, time-tested desserts we know most families love. Some are unusual ones you bake from "scratch," others are simple but exciting ways to use mixes. Many are quick ways to brighten a meal made from yesterday's roast or to add heartiness and fun to a light supper. Try them-warm fruit cobblers, surprise pudding desserts, pies and cakes, desserts that use fruits in season, some that feature that favorite flavor, chocolate-and all sweet and tempting rewards to top of family meals. Cordially, Bft4 0ocV Pictured: Homemade Ice Cream (back of contents card) and Apple Pie (card 7). Copyright 1971 by General Mills. Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS ICE CREAM Homemade Ice Cream* 1. Ice-cream Flavor Variations CAKES 2. Blender Double Fudge Cake 3. Bonnie Butter Cake French Silk Frosting 4. Dafodil Cake 5. jack Horner Prune Cake PASTRIES AND PIES 6. Apple Dumplings 7. Fresh Apple Pie 8. Fried Pies 9. Lemon Meringue Pie 10. Orange-Cherry Pie 11. Strawberry Pies Strawberry Minute Strawberry Coconut PUDDINGS 12. Baked Rice Pudding 13. Pudding Cakes Lemon Pudding Cakes Hot Fudge Pudding Cake 14. Steamed Ginger Pudding Hard Sauce *Recipe on back of this card. REFRIGERATOR DESSERTS 15. Blueberry Cheesecake 16. Milk Chocolate Torte 17. Rocky Road Desserts SHORTCAKES, COBBLERS AND SUCH 18. Shortcakes Pineapple-Strawberry German Peach 19. Cobblers Apricot Cobble-up Cherry Cobbler 20. Apple Crisp 21. Cranberry Pufs COOKIES 22. Carrot Cookies Orange Butter Icing 23. Cherry Cookies Cherry Blinks Cherry Almond Bars 24. Date Cookies Date Meringue Squares Quick Date Bar Cookies 25. Filled Lemon Cookies 26. Fruit Cookies Raisin Spice Cookies Fig Nut Bars 27. Oatmeal Cookies Look for other recipes for family desserts in AMERICAN CLASSICS, MEN'S FAVORITES and SEASONAL FAVORITES. 7-N The Betty Crocker Recipe Card Library 1/ cup sugar 14 teaspoon salt 1 cup milk HOMEMADE ICE CREAM 3 egg yolks, beaten 1 tablespoon vanilla 2 cups chilled whipping cream For crank-type freezer: Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla and cream. Pour into freezer can; put dasher in place. Cover can and adjust crank. Place can in freezer tub. Fill freezer 1 full of ice; add remaining ice alternately with layers of rock salt (6 parts ice to 1 part rock salt). Turn crank until it turns with dificulty. Draw off water. Remove lid; take out dasher. Pack mixture down. Replace lid; repack ice and rock salt. Let ripen several hours. For refrigerator: Mix sugar, salt, milk and egg yolks. Cook over medium heat, stirring constantly, just until bubbles appear around edge of mixture. Cool. Stir in vanilla. Pour into refrigerator tray. Freeze until mushy, 1/ to 1 hour. In chilled bowl, beat cream until soft peaks form. Spoon par tially frozen mixture into another chilled bowl; beat until smooth. Fold in whipped cream. Pour into 2 refrigerator trays; freeze 3 hours or until firm, stirring often during first hour. Cover with waxed paper to prevent crystals from forming. 1 quart. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 ICE-CREAM FLAVOR VARIATIONS 7-N The Betty Crocker Recipe Card Library ICE-CREAM FLAVOR VARIATIONS Vary the basic recipe for Homemade Ice Cream (FAVORITE FAMILY DESSERTS, back of contents card) to make any of these del ightfu I flavors. I Chocolate Ice Cream: Decrease vanilla to 1 teaspoon and in crease sugar to 1 cup. Stir 2 ounces melted unsweetened choco late into hot milk mixture in saucepan. Fresh Peach Ice Cream: Decrease vanilla to 1 teaspoon. Mash 4 or 5 peeled ripe peaches to measure 2 cups; stir 1/ cup sugar into peaches. After adding cream, stir in peach mixture. Frozen Custard Ice Cream: Decrease salt to 1 teaspoon and whipping cream to 1 cup. Frozen Strawberry Ice Cream: Decrease vanilla to 1 teaspoon. Thaw 1 package (16 ounces) frozen strawberry halves. After adding cream, stir in strawberries. Add few drops red food color if you wish. Nut Brittle Ice Cream: After adding cream, stir in 1 cup crushed almonds, pecans or peanut brittle. Peppermint Ice Cream: Decrease vanilla to 1 teaspoon. After adding cream, stir in 1/ cup crushed peppermint candy sticks. Add few drops green or red food color if you wish. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 2 BLENDER DOUBLE FUDGE CAKE 7-N The Betty Crocker Recipe Card Library BLENDER DOUBLE FUDGE CAKE 14 cup nut 1 egg 3 tablespons shortening 1 cup milk 3 envelopes (1 ounce each) premelted unsweetened chocolate 12 teaspoon vanilla 11/4 cups Gold Meda four* 11/ cups sugar 1 1/4 teaspoons baking powder 12 teaspoon salt 14 teaspoon soda 12 cup semisweet chocolate pieces Heat oven to 350. Grease and flour baking pan, 9x9x2 inches. Measure nuts into blender; chop on low speed. Set nuts aside. In order listed, measure remaining ingredients except chocolate pieces into blender. Blend 30 seconds on high speed, stopping blender occasionally to scrape sides with rubber spatula. (Batter may be slightly lumpy.) Pour batter into pan. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Immediately sprinkle chocolate pieces over cake. Place baking sheet over pan so contained heat will soften chocolate pieces. Spread softened chocolate evenly over cake; sprinkle with reserved nuts. Serve warm. *If usi ng self-risi ng flour, omit baki ng powder and salt. To prepare cake with electric mixer, measure all ingredients except nuts and chocolate pieces into large mixer bowl. Blend V minute on low speed, scraping bowl constantly. Beat 3 minutes high speed, scraping bowl occasionally. Bake as directed. Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 3 BONNIE BUTTER CAKE 7-N The Betty Crocker Recipe Card Library BONNIE BUTTER CAKE 2 cup butter or margarine, softened 1 3 cups sugar 2 eggs 11/ teaspoons vanil l a 2% cups Gol d Medal flour* 21 teaspoons baking powder 1 teaspoon salt 11/4 cups mil k French Sil k Frosti ng (below) Heat oven to 350. Grease and flour baking pan, 13x9x2 inches, or 3 round layer pans, 8x112 inches. In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy. Beat 5 minutes on high speed, scraping bowl occasionally. On low speed, mix in flour, baking powder and salt alternately with milk. Pour batter into pan(s) . Bake oblong 45 to 50 minutes, layers 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool cake. Frost with French Silk Frosting. *If usi ng self-risi ng flour, omit baking powder and salt. French Si lk Frosti ng 22 cups confecti oners' sugar 2 / cup soft butter 2 ounces melted unsweetened chocolate (cool) % teaspoon vanil l a 2 tabl espoons mi l k I n small mixer bowl, blend sugar, butter, chocolate and vanilla on low speed. Slowly add milk; beat until smooth. @Copyright 1971 by General Mil l s, Inc. Al l rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 4 DAFFODIL CAKE 7N The Betty Crocker Recipe Card Library DAFFODIL CAKE 1 cup Softasilk cake flour 3 cup plus 2 tablespoons sugar 12 eggs whites (1 12 cups) 1 12 teaspoons cream of tartar 14 teaspoon salt 3 cup sugar 6 egg yolks 1 12 teaspoons vanilla 1/ teaspoon almond extract Lemon Glaze (below) Heat oven to 375. Stir together flour and 34 cup plus 2 table spoons sugar; set aside. In large mixer bowl, beat egg whites, cream of tartar and salt until foamy. On high speed, beat in remaining 3 cup sugar, 2 tablespoons at a time, until meringue holds stiff peaks. In small mixer bowl, beat egg yolks until very thick and lemon colored. Gently fold flavorings into meringue. Sprinkle flour-sugar mixture, 1 at a time, over meringue, fold ing in gently just until flour-sugar mixture disappears. Pour half the batter into another bo'wl; gently fold in egg yolks. Spoon yellow and white batters alternately into ungreased tube pan, 10x4 inches. Gently cut through batters to swirl. Bake on bottom shelf of oven about 40 minutes or until top springs back when touched. Invert pan on funnel; let hang until cake is cool. Spread with glaze. Lemon Glaze: Blend 1 cup confectioners' sugar, 1/ teaspoon grated lemon peel, 1 teaspoon lemon juice, about 2 tablespoons milk and 1 drop yellow food color. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 5 JACK HORNER PRUNE CAKE 7-N The Betty Crocker Recipe Card Library JACK HORNER PRUNE CAKE 1 cup boilin g water 1 cup cut-up uncooked prunes 2 cups Gold Medal flour* 11/ cups sugar 1 14 teaspoons soda 1 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutme g 1 teaspoon cloves 1 teaspoon vanilla 1/ cup salad oil 3 eggs 1 cup chopped nuts Pour boiling water over prunes; let stand 2 hours. Heat oven to 350. Grease and flour baking pan, 13x9x2 inches. Into large mixer bowl, measure prune mixture and remaining ingredients. Blend 1 minute on low speed, scraping bowl constantly. Beat 2 minutes medium speed, scraping bowl occasionally. Pour bat ter into pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. *If usi ng self-risi ng flour, decrease soda to ' teaspoon and omit salt. Prune Cupcakes: Heat oven to 400. Fill paper-lined muffin cups 2J full with batter. Bake 20 to 25 minutes. 24 cupcakes. Orange Prune Cake: Add 2 tablespoons grated orange peel to batter; frost cooled cake with an orange butter icing. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 6 APPLE DUMPLINGS APPLE DUMPLINGS 2 sticks or 1 packet o f o ur pie crust mix 6 baking apples (each about 3 inches in diameter), pared and cored 3 tablespoons raisins 3 tablespoons chopped nuts 2 cups brown sugar (packed) 1 cup water Sweetened whipped cream Heat oven to 425. Prepare pastry for Two-crust Pie as directed on package except-on lightly floured board, roll 2 / of dough into 14-inch square; cut into 4 squares. Roll remaining dough into rectangle, 14x7 inches; cut into 2 squares. Place an apple on each square. Mix raisins and nuts; fill center of each apple. Moisten corners of square; bring 2 opposite corners of pastry up over apple and press together. Fold in sides of remaining corners; bring corners up over apple and press together. Place dumplings in ungreased baking dish, 1112xl12x112 inches. Heat sugar and water to boiling; carefully pour around dump lings. Bake about 40 minutes or until crust is brown and apples are tender when pricked with fork. Spoon syrup over apples 2 or 3 times during baking. Serve warm or cool with whipped cream. 6 servings. Peach Dumpl ings: Substitute 6 peaches, peeled, halved and pitted, for the apples, and 14 cup cranberry relish for the raisins and nuts. Fill centers of each 2 peach halves with relish. @Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 7 FRESH APPLE PIE 7-N The Betty Crocker Recipe Card Library FRESH APPLE PIE 2 sticks or 1 packet of our pie crust mix 3 cup sugar 14 cup Gol d Medal flour 1 teaspoon nutmeg 1/ teaspoon cinnamon Dash salt 6 cups thinl y sliced pared tart appl es (about 5 medium) 2 tablespoons butter or margarine Heat oven to 425. Prepare pastry for 9-inch Two-crust Pie as directed on package. Stir together sugar, flour, nutmeg, cinna mon and salt. Mix lightly with apples. Pour into pastry-lined pie pan. Dot with butter. Cover with top crust which has slits cut in it ; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm. Appl e-Cheese Surprise Pie: Pour half of apple mixture into pastry-lined pie pan. Top with 5 slices (1 ounce each) process American cheese. Cover cheese with remaining apple mixture. Bake 40 to 45 minutes. Green Appl e Pie: Increase sugar to 114 cups and use green apples. Copyright 1971 by General Mills, Inc. Al l rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 8 BLUSHING PEACH FRIED PIES 7-N The Betty Crocker Recipe Card Library BLUSHING PEACH FRIED PIES 2 sticks or 1 packet of our pi e crust mi x 1 can (29 ounces) peach sl i ces, drained 1 tabl espoon red cinnamon candies 2 tablespoons granulated sugar 1 1/ tabl espoons cornstarch Confectioners' sugar In deep fat fryer or heavy kettle, heat salad oil (3 to 4 inches) to 375. Prepare pastry for Two-crust Pie as directed on package except-after rolling pastry, cut into sixteen 412 -inch rounds. Stir together peach slices, candies, granulated sugar and corn starch. Place about 1 tablespoon fruit mixture on half of each round. Moisten edge of pastry; fold over fruit and press edges with fork to seal. Fry in hot oil, turning once, until golden brown, about 5 min utes. Drain pies on paper towels. Sprinkle with confectioners' sugar. Serve hot or cool. 16 fried pies. Mi ncemeat Fri ed Pi es: Omit peaches, candies, granulated sugar and cornstarch; place about 1 tablespoon prepared mincemeat and 1 teaspoon shredded Cheddar cheese on each round. These tender, crusty little pies can be fried in an electric skillet in 1 inch oil. @Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 9 LEMON MERINGUE PIE 7N The Betty Crocker Recipe Card Library LEMON MERINGUE PIE 1 stick or 1/ packet of our pie crust mix 11 cups sugar 1J cup plus 1 tablespoon cornstarch 1 1/ cups water 3 eggs yolks, slightly beaten 3 tabl espoons butter or margarine 2 teaspoons grated l emon peel 1 2 cup l emon juice 2 drops yellow food color Meri ngue (below) Prepare 9-inch Baked Pie Shell as directed on package. Heat oven to 400. In medium saucepan, mix sugar and cornstarch. Gradually stir in water. Cook over medium heat, stirring con stantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half the hot mixture into egg yolks. Blend into hot mixture in pan. Boil and stir 1 minute. Remove from heat; stir in butter, lemon peel, juice and food color. Pour into baked pie shell. Heap meringue onto hot pie filling; spread over filling, care fully sealing meringue to edge of crust to prevent shrinking or weeping. Bake about 10 minutes or until delicate brown. Cool away from draft. Meri ngue: Beat 3 egg whites and 1 teaspoon cream of tartar until foamy. Beat in 6 tablespoons sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in 1/ teaspoon vanilla. @Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 0 ORANGE-CHERRY PIE ORANGE-CHERRY PIE 2 sticks or 1 packet of our pie crust mix 1 tablespoon finely shredded orange peel 1 can (21 ounces) cherry pie fil ling 1/ cup confectioners' sugar 1 teaspoon shredded orange peel 1 tablespoon orange juice Orange Glaze (below) Heat oven to 425. Prepare pastry for 8-inch Two-crust Pie as directed on package except-add 1 tablespoon orange peel. Mix remaining ingredients except Orange Glaze. Pour into pastry lined pie pan. Cut second half of pastry into eight 1/-inch strips. Place four pastry strips 1 inch apart across filling. Beginning at side, weave first cross strip, folding back alternate strips going the other way. Continue weaving until lattice is complete. Fold lower crust over ends of pastry strips, building up edge; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 35 to 40 minutes. Spoon Orange Glaze over warm pie. Orange Gl aze: Blend 1/ cup confectioners' sugar, 2 teaspoons finely shredded orange peel and 1 tablespoon orange juice. Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 11 STRAWBERRY PIES 7-N The Betty Crocker Recipe Card Library STRAWBERRY MINUTE PIE 1 stick or 1/ packet of our pie crust mix 1 cup boiling water 1 package (3 ounces) strawberry flavored gel atin 1 package (16 ounces) frozen sliced strawberries Prepare 8-inch Baked Pie Shell as directed on package. Pour boiling water over gelatin; stir to dissolve. Add frozen straw berries; stir to break berries apart. When mixture is partially set, pour into baked pie shell. Chill until set. If you wish, serve with sweetened whipped cream. Raspberry Minute Pie: Substitute 1 package (3 ounces) rasp berry-flavored gelatin for the strawberry-flavored gelatin and 2 packages (1 0 ounces each) frozen raspberries for the straw berries. STRAWBERRY COCONUT PIE 1 stick or 1/ packet of our pie crust mix 1 envelope (about 2 ounces) desser topping mix 1 can (31/ ounces) fl aked coconut 1 can of our vanil l a ready to-serve pudding (2 cups) Sweetened sliced strawberries Prepare 9-inch Baked Pie Shell as directed on package. Prepare topping mix as directed on package. Fold topping and 1 cup of the coconut into pudding. Pour mixture into baked pie shell. Sprinkle remaining coconut on top. Chill at least 2 hours or until set. Just before serving, arrange strawberries on top. Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 2 BAKED RICE PUDDING 7-N The Betty Crocker Recipe Card Library BAKED RICE PUDDING 1 cup uncooked regul ar rice 1 cup water 1 2 cup sugar 1 tablespoon cornstarch Dash salt 2 eggs, separated 21 cups mil k 1 r tablespoon l emon juice 1 cup raisins 1 cup sugar In medium saucepan, stir together rice and water. Heat to boil ing, stirring once or twice. Reduce heat; cover and simmer 15 minutes without removing cover or stirring. All water should be absorbed. Heat oven to 350. In mixing bowl, mix 1/ cup sugar, the corn starch and salt. Beat egg yolks slightly. Add yolks and milk to sugar mixture; beat with rotary beater. Stir in cooked rice, lemon juice and raisins. Pour into ungreased 112 -quart casserole. Place in pan of very hot water (1 inch deep) . Bake about 112 hours, stirring occa sionally, or until pudding is creamy and most of liquid is ab sorbed. Remove casserole from oven, but not from pan of hot water. Increase oven temperature to 400. Beat egg whites until foamy. Beat in 14 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. rop by spoonfuls onto pudding. Bake 8 to 10 minutes or until meringue is golden brown. Serve warm. 6 to 8 servi ngs. Creamy rice pudding with a baked-on meringue. Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 3 PUDDING CAKES LEMON PUDDING CAKES Prepare our lemon pu dd ing cake mix as d irecte d on package and, for a change, prepare one of these variations: + Sprinkle 1 cup choppe d nuts and 1/4 cup cut-up dates over batter before adding pudding. Bake 30 to 35 minutes. + Slice 1 large ripe banana over batter before adding pudding. Bake 25 to 30 minutes. HOT FUDGE PUDDING CAKE 1 cup Gol d Medal fl our* 3 cup granul ated sugar 2 tablespoons cocoa 2 teaspoons baking powder 1 teaspoon salt 1/ cup mil k 2 tabl espoons shorteni ng, mel ted 1 cup chopped nuts 1 cup brown sugar (packed) 1/4 cup cocoa 1 3 cups hot water Heat oven to 350. In mixing bowl, mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt. Stir in milk, shortening and nuts. Pour batter into ungreased baking pan, 9x9x2 inches. Stir together brown sugar and 1/4 cup cocoa; sprinkle over batter in pan. Pour hot water on batter. Bake 45 minutes. While hot, cut pudding into squares; invert onto dessert plates and spoon sauce over each. Serve warm and, if you wish, with whipped cream. 9 servings. *If using self-rising flour, omit baking powder and salt. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 14 STEAMED GINGER PUDDING 7-N The Betty Crocker Recipe Card Library STEAMED GINGER PUDDING 1 package of our ginger bread mix 1 cup appl esauce 1 cup water 1 cup raisins Warm appl esauce or Hard Sauce (below) Grease ten 6-ounce custard cups or three 21/-cup cans. I n large mixer bowl, blend gingerbread mix (dry), applesauce and water. Beat 2 minutes on medium speed, scraping bowl fre quently. Stir in raisins. Oivide batter among cups. Place rack in Dutch oven and pour boiling water into pan up to level of rack. Place filled cups on rack (water should not touch cups); cover Dutch oven. Keep water boiling over low heat to steam pudding in cups 30 minutes, cans 112 hours, or until wooden pick inserted in center comes out clean. Remove from cups. If using cans, remove pudding and slice. Serve warm with applesauce or Hard Sauce. Hard Sauce: In small mixer bowl, blend 1/ cup soft butter, 1 egg white and 1/ package of our creamy white frosting mix (about 11. cups) . Beat on high speed 1 minute or until light and fluffy. Blend in 1/ teaspoon rum flavoring. Chill until hard. 2 cups sauce. cTo reheat pudding, wrap in aluminum foil and heat in 400 oven 15 to 20 minutes. Copyright 1971 by General Mills, Inc. A1 rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 15 BLUEBERRY CHEESECAKE BLUEBERRY CHEESECAKE 114 cups graham cracker crumbs (about 16) 1 cup sugar 12 cup butter, softened 2 eggs 1 cup sugar 1 package (8 ounces) cream cheese, softened 1 teaspoon vani lla Ci nnamon 1/ cup sugar 2 tabl espoons cornstarch 1 can (15 ounces) bl ueberries, drained (reserve l iqui d) 2 tabl espoons l emon jui ce Sweetened whi pped cream Heat oven to 300. Mix crumbs, 1/4 cup sugar and the butter; press firmly and evenly in bottom of ungreased baking pan, 9x9x2 inches. Beat eggs until thick and lemon colored; beat in 1/ cup sugar, the cream cheese and vanilla until smooth. Pour over crumb mixture. Bake 30 minutes. Sprinkle cinnamon on top; cool. I n saucepan, mix 1/ cup sugar and the cornstarch. Stir in re served blueberry liquid and lemon juice. Cook, stirring con stantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat ; stir in blueberries. Cool. Pour over cream cheese mixture. Chill at least 8 hours. Serve with sweetened whipped cream. 9 to 12 servings. Qui ck Blueberry Cheesecake: Substitute 1 can (21 ounces) blueberry pie filling for the cooked blueberry mixture. Stir 2 tablespoons lemon juice into pie filling. Copyright 1971 by General Mil l s, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 6 MILK CHOCOLATE TORTE 7-N The Betty Crocker Recipe Card Library MILK CHOCOLATE TORTE 1 package of our mi l k chocol ate trosting mix 11 cups whi pping cream 1 package of our mi l k chocolate cake mix 1 can (5 ounces) di ced roasted al monds Milk Chocol ate Sauce (bel ow) Heat oven to 350. In small mixer bowl, chill frosting mix (dry) and whipping cream 1 hour. Grease and flour jelly roll pan, 1512X101/x1 inch. Prepare cake mix as directed on package. Pour batter into pan. Bake 20 to 25 minutes. Cool 10 minutes; remove from pan and cool completely. Cut cake crosswise in half. Blend frosting mix and cream; beat until stiff. Fill layers with half the frosting mixture and almonds. Top cake with remaining frosting mixture and almonds. Freeze at least 8 hours. Cut into 3x112 -inch pieces. Serve with warm sauce. 15 servings. Mi l k Chocol ate Sauce 1 package of our mi l k chocol ate frosti ng mi x 3 tabl espoons butter or margari ne, softened 2 tabl espoons l i ght corn syrup 2 / cup mi l k I n top of double boiler over rapidly boiling water, heat all in gredients, stirring occasionally, 5 minutes. @ Copyright 1971 by General Milts, Inc. A11 rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 7 ROCKY ROAD DESSERTS 7-N The Betty Crocker Recipe Card Library CHOCOLATE ROCKY ROAD PUDDING 1 can of our chocolate ready-to-serve pudding (2 cups) 11/ cups mini ature marshmal l ows Whipped cream Mix pudding and marshmallows; spoon into serving dishes. Garnish with whipped cream and, if you wish, with pecan halves. 4 or 5 servings. ROCKY ROAD PARFAITS 1 package (about 41/ ounces) chocolate pudding and pie fi l ling 1/ cup marshmallow creme 2 tabl espoons di ced roasted al monds Prepare pudding and pie filling as directed on package. Cool and chill. In each of 4 parfait glasses, alternate layers of pud ding and marshmallow creme, beginning and ending with pudding. Chill at least 1/ hour. just before serving, sprinkle almonds on top. 4 servings. FROZEN STRAWBERRY ROCKY ROAD 1 quart strawberries 5 marshmal l ows, cut i nto quarters 12 cup sugar 1 cup chi l l ed whippi ng cream Crush strawberries; stir in marshmallows and sugar. Let stand about 1 hour. Beat cream until soft peaks form; fold into straw berry mixture. Pour into 2 refrigerator trays. Freeze until firm, stirring 3 or 4 times. 8 servi ngs. @Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 8 SHORTCAKES 7-N The Betty Crocker Recipe Card Library PINEAPPLE-STRAWBERRY SHORTCAKE 1 package of our pineappl e upside-down cake mi x
1 package (16 ounces) frozen sl iced strawberries, thawed '1 cup chi l led whipping cream Grease and flour baking pan, 8x8x2 or 9x9x2 inches. Prepare Cake Mix as directed in step 2 on package except-add 1/ cup of the Topping Mix to dry mix; reserve remaining Topping Mix. Pour batter into pan. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool. Mix pineapple and strawberries. Cut cake into squares; split squares horizontally. In chilled bowl, beat whipping cream and the reserved topping until stiff. Fill and top squares with fruit mixture; garnish with whipped cream mixture. 9 servings. GERMAN PEACH SHORTCAKE Heat oven to 350. Grease and flour 2 loaf pans, 9x5x3 inches. Prepare our German chocolate cake mix as directed on package except-use 2 tablespoons less water. Pour batter into pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool. Sprinkle loaves with confectioners' sugar. Serve slices of cake with sweetened whipped cream and fresh peach slices. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 1 9 COBBLERS 7-N The Betty Crocker Recipe Card Library APRICOT COBBLE-UP 1 cup Bisquick baking mix 1 cup mi lk 1 tabl espoon brown sugar 1 tablespoon soft butter or margari ne 1 teaspoon nutmeg 1 can (17 ounces) apricot halves Ice cream Heat oven to 400. Mix all ingredients except apricot halves and ice cream with fork to a soft dough. Spread in ungreased baking pan, 8x8x2 inches. Pour apricots (with syrup) over bat ter. Bake 25 to 30 minutes. Serve warm with ice cream. 4 to 6 servings. CHERRY COBBLER 1 can (21 ounces) cherry pie fi l l i ng 12 teaspoon al mond extract 1 cup Bi squick baki ng mix 1 tabl espoon sugar 1 cup mil k 1 tablespoon soft butter 2 tabl espoons toasted sliv ered bl anched al monds Light cream Heat oven to 400. In ungreased 1V2 -quart casserole, mix pie filling and almond extract. Place in oven 15 minutes or until hot and bubbly. Mix baking mix, sugar, milk and butter with fork to soft dough; beat vigorously 20 strokes. Stir in almonds. Drop dough by spoonfuls in 6 portions onto hot cherry mix ture. Bake 20 to 25 minutes or until topping is light brown. Serve warm with light cream. 6 servi ngs. @Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 2 0 APPLE CRISP 7-N The Betty Crocker Recipe Card Library APPLE CRISP Butter Crunch (below) 1 can (21 ounces) appl e pie fil l ing 1 teaspoon l emon juice 1 2 teaspoon cinnamon 1 or 2 drops aromatic bitters, if desired Vani l l a ice cream Prepare Butter Crunch. Heat oven to 450. In ungreased 9-inch pie pan or baking dish, 8x8x2 inches, mix pie filling, lemon juice, cinnamon and bitters. Sprinkle 1 cup of the Butter Crunch evenly over top. Bake 10 minutes or until top is light golden and bubbly. Serve warm with ice cream. 4 servings. Butter Crunch 1 / cup butter or margari ne 1 cup brown sugar (packed) 1 cup Gold Medal flour 12 cup chopped pecans, wal nuts or coconut Heat oven to 400. Mix all ingredients with hands. Spread in ungreased baking pan, 13x9x2 inches. Bake 15 minutes; stir with spoon. Store in covered container in refrigerator. 2 cups. Pineappl e Crisp: Substitute 1 can (22 ounces) pineapple pie filling for the apple pie filling. Copyright 1971 by General Mills, Inc. Al l rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 21 CRANBERRY PUFFS 7-N The Betty Crocker Recipe Card Library CRANBERRY PUFFS 1 cup cranberry-orange rel ish 1 cup Bisqui ck baking mix 1 cup sugar 1 egg 1 cup mi l k Butter Sauce (bel ow) Heat oven to 400. Grease 8 large muffin cups. Spoon about 2 tablespoons cranberry-orange relish into each cup. Mix re maining ingredients except Butter Sauce with spoon; beat vig orously 1/ minute. Fill muffin cups 2 / full with batter. Bake about 1 5 minutes or until tops are golden. I nvert puffs onto wire rack. Serve warm with Butter Sauce. 8 servings. Butter Sauce Heat 1/ cup sugar and 1 cup light cream to boiling, stirring constantly. Remove from heat. With rotary beater, beat in 14 cup butter or margarine and 1/ teaspoon vanilla. Bl ueberry Puffs: Substitute mixture of 1 cup sugar and 3 cup fresh or canned blueberries, drained, for the cranberry-orange relish. Cranberry Cake: Spread cranberry-orange relish in greased bak ing pan, 8x8x2 inches. Pour batter over relish. Bake 20 to 25 minutes. Cut into squares. 9 servings. Copyright 1971 by General Mills, Inc. Al l rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 22 CARROT COOKIES 7-N The Betty Crocker Recipe Card Library CARROT COOKIES 1 cup shorteni ng (part soft butter) 3 cup sugar 2 eggs 1 cup mashed cooked carrots 2 cups Gold Medal flour* 2 teaspoons baki ng powder 1/ teaspoon sal t 3 cup shredded coconut Orange Butter Icing (below) Heat oven to 400. Mix shortening, sugar, eggs and carrots. Blend in flour, baking powder and salt. Stir in coconut. Drop dough by teaspoonfuls about 2 inches apart onto l ightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when touched l ightly. I mmediatel y remove from baking sheet. Cool. Frost with Orange Butter I cing. 4 dozen cookies. *If using self-rising flour, omit baking powder and salt. Orange Butter Ici ng 3 tabl espoons soft butter 2 teaspoons grated orange or margarine peel 11 cups confectioners' About 1 tabl espoon orange sugar jui ce Blend butter and sugar. Stir in orange peel and juice. Beat until frosting is smooth and of spreading consistency. =Next time you prepare carrots for dinner, cook an extra cup ful for these moist, golden cookies. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 2 3 CHERRY COOKIES 7-N The Betty Crocker Recipe Card Library CHERRY BLINKS 1 cup Gold Medal fl our* 1/ teaspoon baki ng powder 14 teaspoon soda 1 teaspoon salt 12 cup sugar 1 / cup shortening 1 egg 11 tabl espoons mi l k 1 / teaspoon vanil l a 1 / cup rai sins or cut-up dates 12 cup chopped nuts 1 12 cups Wheati es cereal, crushed Candi ed or maraschi no cherry halves Heat oven to 375. Mix flour, baking powder, soda, salt, sugar, shortening, egg, milk and vanilla. Stir in raisins and nuts. Drop dough by teaspoonfuls into cereal; roll gently until completely coated. Place balls 2 inches apart on greased baking sheet. op each with a piece of cherry. Bake 10 to 12 minutes. 3 dozen cooki es. *If usi ng self-risi ng flour, omit baki ng powder, soda and salt. CHERRY ALMOND BARS Heat oven to 350. Cut 1/ cup butter or margarine, softened, into 1 package of our cherry chip cake mix (dry) . Pat mixture in bottom of ungreased jelly roll pan, 1512X1012X1 inch. Bake 5 minutes. Prepare our cherry fluff frosting mix as directed on package. Spread frosting on baked layer; sprinkle 14 cup slivered al monds on top. Bake 20 minutes. Cool. Cut into bars, 3x1 inch. About 4 dozen cookies. Copyright 1971 by General Mil l s, Inc. Al l rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 2 4 DATE COOKIES 7N The Betty Crocker Recipe Card Library DATE MERINGUE SQUARES 1 package (8 ounces) pitted dates, cut up 2 tablespoons sugar 3 cup water 14 cup chopped nuts 1 cup butter, softened 1 package of our devils food cake mix 1 package of our fl uffy white frosti ng mix Cook dates, sugar and water over low heat, stirring constantly, until thick, about 7 minutes. Stir in nuts. Cool. Heat oven to 350. Grease and flour jelly roll pan, 151/2X101x 1 inch. Cut butter into cake mix (dry) !ntil crumbly; reserve 1 cup mixture. Pat remaining mixture in pan. Bake 10 to 12 minutes or until light brown. Prepare frosting mix as directed on package. Spread date mix ture on baked layer; cover with frosting. Top with reserved cake mixture. Bake 25 minutes or until topping is golden brown. Cool. Cut into 1 1/ -inch squares. 70 cookies. QUICK DATE BAR COOKIES Prepare our date bar mix as directed on package except choose one of the following variations: + Cherry Date Bars: Add 1 cup chopped maraschino cherries, well drained, to the date filling. + Coconut-topped Date Bars: Sprinkle finely chopped coconut over bars before baking. @Copyright 1971 by General Mil l s, Inc. Art rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 2 5 FILLED LEMON COOKIES FILLED LEMON COOKIES 14 cup butter or margari ne, softened 1 package (8 ounces) cream cheese, softened 1 egg 14 teaspoon vanil l a 1 package of our lemon cake mi x Rai si n Fi l ling (bel ow) In small mixer bowl, beat butter and cheese until light and fluffy. Beat in egg, vanilla and half the cake mix (dry) until smooth. Stir in remaining cake mix. (Dough will be stiff.) Cover; chill 1/ hour. Prepare Raisin Filling. Cool. Heat oven to 375. Roll about 14 of dough at a time 1 inch thick on lightly floured cloth-covered board. Cut with 112- inch square cutter. Place half of the squares on ungreased baking sheet; spoon 1/ teaspoon filling on each. Cut 1/-inch "X" in center of re maining squares; place on filling and press together. Bake 10 minutes or until very light brown around edges. About 4 dozen cooki es. Rai si n Fi l l i ng: Simmer 1 cup raisins, 1 cup apricot preserves and 2 tablespoons water 5 minutes. Copyright 1971 by General Mills, Inc. A11 rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 2 6 FRUIT COOKIES RAISIN SPICE COOKIES 1/ cup shorteni ng 1 cup brown sugar (packed) 1/ cup mol asse' s 1/ cup buttermi l k 1 teaspoon vi negar 212 cups Gold Medal fl ou r* 1 teaspoon soda 1 teaspoon sal t 1 / teaspoon gi nger 12 teaspoon ci nnamon Rai sins or cut-up ci tron Heat ovn to 400. Mix shortening, sugar, molasses, buttermilk and vinegar. Blend in remaining ingredients except raisins. Drop dough by rounded teaspoonfuls about 21/ inches apart onto ungreased baking sheet Press raisins on each cookie. Bake 10 to 12 minutes. Cool 1 minute before removing from baking sheet 4 dozen cookies. *If using self-rising flour, omit soda and salt. 2 eggs 12 cup sugar 1/ teaspoon vani l l a FIG NUT BARS 1/ teaspoon baking powder 12 teaspoon sal t 12 cup Gol d Medal fl our 11 cups fi nely cut-up figs 1 cup chopped nuts Heat oven to 350. Grease baking pan, 9x9x2 inches. Beat eggs until foamy; beat in sugar and vanilla. Blend in flour, baking powder and salt Stir in figs and nuts. Spread batter in pan. Bake 25 to 30 minutes. Cool. Cut into bars, 2x11 inches. About 2 dozen cooki es. Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A. FAVORITE FAMILY DESSERTS 27 OATMEAL COOKIES OATSIES 2 cups oats 1/ cup brown sugar {packed) 1/ cup butter or margari ne, melted 1 cup dark corn syrup 1/ teaspoon salt 1 teaspoon vani l la 1 package {6 ounces) semi sweet chocol ate pieces, melted 1 cup chopped nuts Heat oven to 400. Grease baking pan, 9x9x2 inches. I n medium bowl, mix oats and brown sugar. Stir together butter, syrup, salt and vanilla; mix thoroughly into oat mixture. Press dough evenly in bottom of pan. Bake 8 to 10 minutes or until top bubbles. Cool. Spread choco late on top. Sprinkle nuts on chocolate. Chill 1 hour. Cut into bars, about 2x1 inch. 32 cookies. OATMEAL SHORTBREAD 1 cup butter or margari ne, softened 12 cup brown sugar {packed) 1 teaspoon vani l l a 1 cup Col d Medal fl our* 12 teaspoon soda 2 cups oats Mix butter, sugar and vanilla until fluffy. Mix flour, soda and oats; blend into butter mixture. Cover; chill 1 to 2 hours. Heat oven to 350. Roll dough 1/4 inch thick on lightly floured board. Cut into 112 -inch rounds or other shapes. Bake on un greased baking sheet 10 to 12 minutes. 312 to 4 dozen cooki es. *Do not use sel f-risi ng flour i n this recipe. Copyrigh t 1971 by General Mills, Inc. All ri ghts reserved. Printed i n U.S.A.